Crunchy Citrus & Chicories with Turmeric Tahini Dressing by Jess Damuck
Meals From Memory - Episode 2
Author: Jess Damuck | July 1, 2025 | Time to read: 3 min
Before I was a food stylist or wrote books like Salad Freak and Health Nut, I was just a nervous intern at Martha Stewart Living—tasked with making Martha’s lunch. Seasonal salads like this one became my playground. It’s where I learned to lean into simplicity, chase peak ingredients, and elevate the everyday. Supreming citrus? A little fussy, sure—but it’s also the most luxurious way to eat grapefruit, and I’ve loved it ever since my parents would ship boxes of them to me during New York winters. This salad is a nod to that era—colorful, crisp, and deeply nostalgic.
Behind the Scenes
Crunchy Citrus & Chicories with Turmeric Tahini Dressing
Recipe from Jess Damuck
20 minutes
6 minutes
2-4
What You'll Need
Ingredients
Produce
- 6 mixed citrus (blood orange, satsuma, grapefruit, mandarin, cara cara)
- 1 head radicchio
- ⅓ cup pomegranate seeds
- 1 tablespoon lemon juice
Pantry
- 2 tablespoons tahini
- ¼ teaspoon turmeric powder
- Kosher salt and freshly ground black pepper
- 4 Medjool dates, sliced
- 1 handful roasted pistachios
- 2 tablespoons toasted sesame seeds
- 1 tablespoon poppy seeds
- Olive oil, for searing (if serving with salmon)
Protein (Optional)
- Salmon fillets (1 per person), seasoned with salt and pepper
Directions
Make the Turmeric Tahini Dressing
Step 1
In a bowl, whisk together tahini, turmeric, and lemon juice. Slowly add water, 1 teaspoon at a time, until the dressing is smooth and drizzle-able. Season with salt and pepper to taste.
Prep the Citrus
Step 2
Using a sharp or serrated knife, remove the outer skin and pith. Supreme or slice the citrus into rounds. Peel and separate mandarin segments, if using.
💡Cook’s Tip:
- Use any combination of citrus you like—variety adds visual and flavor contrast.
- Prep the dressing and citrus ahead to make this a quick meal.
Prep the Raddichio
Step 3
Tear the leaves into bite-sized pieces. Wash and spin dry.
Cook the Salmon (Optional)
Step 4
Heat the Titanium Always Pan Pro over medium-high. Add oil and season salmon with salt and pepper. Sear for about 3 minutes per side, or until cooked to your liking.
Assemble the Salad
Step 5
Place the radicchio in a large bowl or on a serving platter. Drizzle with dressing, reserving some for serving. Top with sliced dates, prepared citrus, and pomegranate seeds. Sprinkle with pistachios, sesame seeds, and poppy seeds. Serve as-is or top with seared salmon.
Jess Damuck
Jess Damuck is a food stylist, recipe developer, and author of Salad Freak and Health Nut. A former Martha Stewart editor, she’s known for her vibrant, seasonal recipes and eye for effortless beauty. Jess brings a playful, produce-forward approach to home cooking that’s as nourishing as it is stylish.
Are you a Salad Freak too?
Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions.
